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Optimization Process of Black Soybean Natto Using Response Surface Methodology
Author(s) -
Shih MingChih,
Yang KaiTs'ung,
Kuo SueTzu
Publication year - 2009
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2009.01238.x
Subject(s) - response surface methodology , fermentation , food science , inoculation , bacteria , chemistry , biology , chromatography , horticulture , genetics
Response surface methodology (RSM) was used to determine the optimum combinations of 3 factors, cooking time (40 to 120 min), inoculated bacteria populations (10 1 to 10 9 cells/100 g), and fermentation time (12 to 36 h) for producing black soybean natto. All of the responses (hardness, viscosity, and trichloacetic acid‐soluble nitrogen) were significantly affected by the 3 factors. Fermentation time was the most important factor affecting quality of black soybean natto. Optimum combinations were cooking time 110 min, inoculated bacteria populations 10 2 to 10 4 cells/100 g, and fermentation time 30 to 33 h.